Red Thai Chicken with Jasmine Rice

Red Thai Chicken

What You'll Need

Check Your Pantry For:

  • 2 tbsp. peanut, coconut or canola oil
  • 2 tbsp. soy sauce (or use a gluten-free tamari to make this dish gluten free)
  • 1 ½ tbsp. sugar

Shop For:

  • 1 red onion
  • 1 red bell pepper
  • 2 green onions
  • 4 oz. bagged fresh haricots verts
  • ¼ oz. fresh basil
  • ½ cup sweet chile sauce (look for a gluten-free variety to make this dish gluten free)
  • 2 tsp. fish sauce
  • ½ tsp. chile-garlic paste (If you cannot find a gluten-free chile-garlic paste, you can substitute ¼ tsp. or more of crushed red pepper flakes and add a clove of minced garlic with the vegetables.)
  • 3 boneless, skinless chicken breasts
  • 2 pouches microwaveable jasmine rice, such as Tasty Bite brand

Beverage Recommendation:

Decaffeinated green tea (hot or iced) is nice and won't keep you up past your bedtime.

Dessert Suggestion:

Chilled red grapes

Make Dinner Tonight!

Get Ready:

  1. Read through instructions; measure and gather ingredients and equipment.
  2. Chop red onion into ½" pieces; set aside.
  3. Rinse and thinly slice bell pepper and green onions (keep separate); set aside.
  4. In a small mixing bowl, whisk together chile sauce, fish sauce, soy sauce, sugar and chile-garlic paste; set aside.
  5. Cut chicken into 1” pieces; set aside.

Get Cooking:

  1. In an extra-large skillet over medium-high heat, heat the oil until shimmering but not smoking.
  2. Add chicken; cook and stir until chicken is browned and nearly cooked through (3-4 min.).
  3. Add red onion, bell pepper and beans; cook and stir until vegetables are crisp-tender (4-5 min.).
  4. Add the chili sauce mixture; cook for 1-2 min. until sauce thickens.
  5. Meanwhile, prepare rice according to package directions.

Serve It Up:

  1. Divide rice and stir-fry between 4 plates.
  2. Garnish with torn basil leaves and green onions.